Pattianne's Senior Recipes

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Page One

75 Recipes...Main dish..Breakfast..Desserts and Beverages...some Lowcalorie/fat and some dessert recipes are microwaveable...Recipe #10 is Food Equivalents and Liquid conversions "ENJOY"!!

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Country Kitchen Recipe Index

Recipe #1

Easy Pork Chops for Two

Recipe #1 Easy Pork Chops for Two 2 boneless pork chops, about 3/4-inch thick salt and paprika butter 2 slices cooked ham 2 slices Swiss cheese Season pork chops with salt and paprika. Heat a skillet and brown the chops in butter over low heat, turning to brown both sides, until pork is browned and nearly done. Cut each chop with a slice of ham and cheese, folded to fit over top. Cover pan and sauté for about 5 minutes, or until cheese melts. Serves 2. Pattianne's Country Kitchen

Recipe #2

Roast Beef Poor Boy

Recipe #2 Roast Beef Poor Boy mayonnaise 1 small French bread loaf, about 12 inches, split 1/2 to 3/4 cup shredded lettuce 8 ounces thinly sliced roast beef 1/2 cup thick beef gravy 1 small tomato, thinly sliced Split the French bread and warm for a few minutes in a hot oven (about 375 degrees), or toast lightly under the broiler. Spread the bottom piece of bread generously with mayonnaise, then layer with shredded lettuce, beef, gravy, and tomato slices. Cover and slice to serve. Serves 2. Pattianne's Country Kitchen

Recipe #3

Roast Duckling

Recipe #3 Roast Duckling 1 frozen duckling, thawed 2 oranges, peeled salt and pepper 3 tablespoons fresh orange juice 3 tablespoons champagne 3 egg yolks 2 cups heavy cream salt and pepper orange segments for garnish Wash duck and pat dry inside and out. Stuff with peeled oranges. Prick skin all over with fork. Season lightly with salt and pepper. Place on rack in roasting pan. Roast in a preheated 350° oven for 30 to 35 minutes per pound. Remove and cut into 4 sections; discard orange pulp. Arrange on a hot serving platter and keep warm while preparing sauce. Place cream and egg yolks in a shallow pan; heat gently. Add orange juice and champagne a little at a time. Add a little salt to taste. Allow sauce to come to a simmer; continue to heat for 15 seconds. Do not boil. Pour sauce over duck and garnish with fresh orange sections. Serves 2. Pattianne's Country Kitchen

Recipe #4

Steak Salad W/Creamy Green Onion Dressing

From Elsa
Seattle WA

Recipe #4 Steak Salad W/Creamy Green Onion Dressing salt and freshly ground pepper 1 sirloin strip steak. 1 to 1 1/2" thick (about 1 pound) 2 tablespoons red wine vinegar 1/2 cup water 2 or 3 green onions, thinly sliced 1/4 cup heavy cream 8 to 10 leaves romaine lettuce, rinsed and torn in pieces radishes, sliced, optional grated carrot, optional Place a heavy oven-proof skillet in the oven; heat to 450°. Salt and pepper the steak on both sides. Turn one large burner to high; carefully place the hot pan on the burner. Cook the steak over high heat about 40 to 50 seconds on each side; carefully move the pan back to the hot oven. Cook for about 7 to 10 minutes, depending on how well done you like your steak. Remove the steak from the pan; cover with foil and let rest for a few minutes. Place the hot skillet over medium heat; add water and vinegar. Stir to loosen browned bits and reduce to about half. Add cream and onion; bring to a boil. Pour cream and onion mixture into a small bowl then prepare salad. Slice steak thinly at an angle. In a medium bowl or 2 to 4 separate serving dishes, arrange torn romaine leaves, sliced radish, and other vegetables, if desired. Top with steak slices and drizzle with the warm dressing. Serve immediately. Serves 2 to 4. From Elsa Seattle WA U.S.A. "Thankyou"! Elsa Pattianne's Country Kitchen

Recipe #5

Blue Cheese Wedge (salad)

Recipe #5 Blue Cheese Wedge (salad) 1/3 of a head of iceberg lettuce 4 oz. blue cheese dressing 1 Tbl. blue cheese crumbles 1 tsp. red onion 1 tsp. Roma tomatoes 1 tsp. bacon bits Pinch of black pepper Cut a head of iceberg lettuce into thirds or halves if it's small. Place inside sealed plastic bag. Then, put inside another plastic bag filled with ice water. Place the chilled lettuce on a plate. Cover with blue cheese dressing. Top with blue cheese crumbles, diced red onion, diced Roma tomato, bacon bits, and black pepper. Serves 1. Pattianne's Country Kitchen

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Recipes from #6 to #25 Breakfast Dishes and Smoothies
Some Lowcalorie/Fat
#10 Food Equivalents and Liquid convertions

Recipe #6

Egg and Bacon Breakfast Casserole

Recipe #6 Egg and Bacon Breakfast Casserole (for two) 4 to 6 slices bacon, diced 3 slices bread, lightly buttered 3 eggs, slightly beaten 1 cup milk 1/2 tsp. salt 1/4 tsp. dry mustard 1/4 tsp. ground paprika Cook bacon until browned. Cut bread into smaller pieces. In a lightly buttered deep casserole (1-quart size), make layers of bread pieces and bacon. Whisk together the eggs, milk, salt, mustard, and paprika; pour over bread and bacon. Bake at 350° for about 40 minutes, or until puffy and a knife inserted in center comes out clean. Serves 2. Pattianne's Country Kitchen

Recipe #7

Pattianne's Omelette
(for one)

Recipe #7 Pattianne's Omelette (for one) 2 eggs 2 Tbsp. milk dash of salt and pepper 1 Tbsp. butter or margarine **NOTE butter is best use 1/4 cup chopped cooked meat or cheese (ham, bacon, roast chicken/turkey) small amount green onion (if desired) In a mixing bowl, beat with fork (or use a shaker); eggs, milk, salt and pepper. Add cooked meat or cheese, green onion if using. Heat butter or margarine in skillet untill it just sizzles. Pour in egg mixture; turn heat to low. During cooking, lift edges and tip pan so uncooked mixture flows underneath. Do NOT stir. Cook untill entire omelette is set. Turn out onto plate. Serve immediately. Serves 1. **Suggestion for completing meal---toast, sliced orange and glass of milk. Pattianne's Country Kitchen

Recipe #8

Pinapple French Toast
(for one)

Recipe #8 Pinapple French Toast 1 egg 1/4 cup pinapple juice (unsweetened) dash of salt 2 slices of bread 1 Tbsp. margarine 2 slices unsweetened pineapple With a fork or shaker; combine egg, pineapple juice and salt mix untill blended. Dip slices of bread into egg mixture (on BOTH sides) and fry on medium heat in melted margarine untill golden brown; turn over and fry on opposite side. Serve topped with slices of pineapple. **Suggestion for completing meal--a glass of milk Pattianne's Country Kitchen

Recipe #9

Pecan French Toast

Recipe #9 Pecan French Toast PREP 10 min. COOK 35 min. TOTAL 45 min 1/4 cup packed brown sugar 2 tablespoons butter, cubed 1 tablespoon corn syrup 1/4 cup chopped pecans 4 slices French bread (1 inch thick) 2 eggs 2/3 cup 2% milk 1/2 teaspoon vanilla extract 1/8 teaspoon salt In a small saucepan, combine the brown sugar, butter and corn syrup; cook over medium heat until thickened, about 3 minutes. Pour into an ungreased 8-in. square baking dish; sprinkle with pecans. Top with bread. In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Invert onto a serving platter. 2 servings. "ENJOY"! Pattianne's Country Kitchen

#10

Food Equivalents and Liquid convertions

Food Equivalents and Liquid convertions Ingredient: Measurements: Equivalent: Bread and Crumbs: Soft bread crumbs: 1 cup =(250ml) or 2 slices bread Bread cubes: 1 cup =(250ml)or 2 slices bread Fine graham cracker crumbs: 1 cup =(250ml) or 14 square crackers Fine vanilla wafer crumbs: 1 cup =(250ml) or 22 wafers ******************************************* DAIRY: butter or margarine: 1 pound = 2 cups (500ml) or 4 sticks heavy or whipping cream: 1 cup =2 cups whipped cream cheese: 8 oz. (250 g) =1 cup (250ml) swiss or Cheddar cheese: 1 pound (454 g) =4 cups shredded or (1 litre) blue cheese, crumbled: 4 oz. (125 g) =1 cup (250ml) parmesan or Romano cheese: 4 oz. (125 g) =1 1/4 cups or grated (300ml) egg: 1 large =3 tablespoons egg (50ml) ******************************************* DRIED Legumes: Dried beans or peas: 1 cup =2 1/4 cups cooked (550 ml) ******************************************* FRUIT: apples: 1 pound (500g) =3 medium bannanas: 1 pound (500 g) =3 medium lemon: 1 medium =3 tablespoons juice (50ml) orange: 1 medium =1/3 to 1/2 cup juice (75 to 125ml) ******************************************** Fresh Herbs: 1 tablespoon =1 teaspoon dried ********************************************* Pasta: elbow macaroni, uncooked 8 oz (250 g) =4 cups cooked or (1 litre) spaghetti, uncooked 8 oz (250 g) =4 cups cooked or (1 litre) medium noodles, uncooked 8 oz (250 g) =3 3/4 cups cooked (900ml) ******************************************** Rice: regular long grain rice, uncooked 1 cup (250 ml) =3 cups cooked quick-cooking rice, uncooked 1 cup (250 ml) =2 cups cooked ******************************************** Vegtables: carrots 1 pound (500 g) =2 1/2 cups sliced (625 ml) cabbage 1 pound (500 g) =4 cups shredded or (1 litre) onions (yellow) 1 pound (500 g) =5-6 medium all-purpose potatoes 1 pound (500 g) =3 medium fresh mushrooms 1 pound (500 g) =3 cups sliced (750 ml) tomatoes 1 pound (500 g) =3 medium broccoli 1 pound (500 g) =2 cups florets (500 ml) ******************************************** Miscellaneous: cooked meat 1 pound (454 g) =3 cups diced (750 ml) raw boneless meat 1 pound (454 g) =2 cups cooked or cubed (500 ml) raw ground beef 1 pound (454 g) =2 3/4 cups cooked (650 ml) ******************************************** Emergency Substitutions: If You Don't Have: Substitute: 1 cup cake flour (250 ml) 1 cup minus 2 tablespoons all-purpose flour (225 ml) ********************************* 1 tsp. baking powder (5ml) 1/4 tsp. (1ml) baking soda + 1/2 cup buttermilk or sour milk (125ml) to replace 1/2 cup (125ml) of liquid called for. ********************************** 1 package active dry yeast 1 cake compressed yeast ********************************** 1 cup granulated sugar (250 ml) 1 cup packed brown sugar OR 2 cups sifted icing sugar ********************************** 1 cup honey 1 1/4 cups granulated sugar (300ml) + 1/4 cup liquid (50ml) *********************************** 1 cup corn syrup 1 cup granulated sugar + 1/4 cup liquid (50ml) *********************************** 1 square unsweetened chocolate 3 Tbsp. unsweetened cocoa powder + 1 Tbsp. butter or maragarine *********************************** 1 cup whipping cream, whipped 2 cups whipped dessert topping *********************************** 1 cup buttermilk 1 Tbsp. lemon juice OR vinegar + enough whole milk to make 1 cup, let stand 5 minutes before using, OR 1 cup plain yogurt. *********************************** 1 cup whole milk 1/2 cup evaporated milk + 1/2 cup water OR 1 cup skim milk + 2 tsp. butter or margarine *********************************** 1 cup light cream 2 Tbsp. butter + 1 cup minus 2 Tbsp. milk. *********************************** 2 cups tomato sauce 3/4 cup tomato paste + 1 cup water _________________________________________________________________________ 1 cup tomato juice 1/2 cup tomato sauce + 1/2 cup water OR 1 cup V8 Vegtable Cocktail. ________________________________________________________________________ 1 clove garlic 1/8 tsp. garlic powder OR minced dry garlic (0.5 ml) __________________________________________________________________________ 1 small onion 1 tsp. onion powder OR 1 Tbsp. minced dried onion (15ml) dehydrated _________________________________________________________________________ 1 tsp. dry mustard 1 Tbsp. prepared mustard _________________________________________________________________________ 1 tsp. finely shredded lemon peel 1/2 tsp. lemon extract (2ml) _________________________________________________________________________ Liquid Conversion METRIC US 15 ml 1 level tablespoon 30 ml 1/8 cup 60 ml 1/4 cup 90 ml 3/8 cup 125 ml 1/2 cup 150 ml 2/3 cup 175 ml 3/4 cup 250 ml 1 cup 300 ml 1 1/4 cups 375 ml 1 1/2 cups 500 ml 2 cups 600 ml 2 1/2 cups 900 ml 3 3/4 cups 1 litre 4 cups= 1 quart 1 1/4 litres 1 1/4 quarts 1 1/2 litres 3 US pints 2 litres 8 cups= 2 quarts From "Pattianne's Country Kitchen"

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Recipe #11

Pattianne's Delicious Banana Shake

Recipe #11 Pattianne's Delicious Banana Shake Easy/Quick! Start your day with this fast, delicious smooothie! Potassium is great for "High Blood Presuure" too! 1 banana sliced 1 cup milk 1 cup nonfat vanilla yogurt 1/2 cup pineapple juice 1 tsp. honey 1/4 - 1/2 tsp. each Wheat germ and Bran (optional) Process all ingredients in a blender untill smooth. Serve immediatly. Serves 1-2. ~~**~~**~~**~~**~~**~~**~~**~~ Recipe doubled: 2 bananas sliced 2 cups milk 2 cups nonfat vanilla yogurt 1 cup pineapple juice 1 Tbsp. honey 1/2 - 3/4 tsp. each Wheat germ and Bran (optional) Process all ingredients in a blender untill smooth. Serve immediatly. Serves 2-4. Pattianne's Country Kitchen

Recipe #12

Strawberry Smoothie

Recipe #12 Strawberry Smoothie (for 2) 1/2 cup sliced fresh strawberries 1 tablespoon sugar or use sugar substitute 1 cup lemon yogurt (8 ounces) 3/4 cup milk fresh strawberries for garnish if desired Blend strawberries and sugar in blender until mashed; add yogurt and milk. Blend just until foamy. Garnish with fresh strawberries, if desired. Serve immediately. Makes 2 servings, about 8 ounces each. Pattianne's Country Kitchen

Recipe #13

Breakfast Smoothie #1

Recipe #13 Breakfast Smoothie #1 2 ice cubes 1 cup 2% milk or skim milk 1 bananna, fresh or frozen drizzle of honey 1/4 tsp. bran and wheat germ (optional) 1 egg Whip all ingredients in the blender for 30 seconds. Serves 1. Delicious! Pattianne's Country Kitchen

Recipe #14

Breakfast Smoothie #2

Recipe #14 Breakfast Smoothie #2 1 Tbsp. peanut butter 1 Tbsp. cocoa 1 banana 1 cup milk 1 tsp. vanilla 1 egg (optional) Blend all together in blender. Serves 1. Pattianne's Country Kitchen

Recipe #15

Healthy Smoothie

Recipe #15 Healthy Smoothie 1 cup milk 1 serving Wheyfit Chocolate Protein powder 1 tbsp. peanut butter 2 tbsp. soy lecithin granules (for a healthy heart) 1 tbsp. organic flaxseed oil 3-4 ice cubes Blend altogether in blender. Serves 1. Pattianne's Country Kitchen

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Recipe #16

Orange-Banana Breakfast Smoothie

Lowcalorie/Fat

Recipe #16 Orange-Banana Breakfast Smoothie Lowcalorie/Fat 3/4 cup orange juice 1/2 cup sliced banana 2 teaspoons packed brown sugar 1/8 teaspoon almond extract 2 ice cubes Fresh mint sprig, for garnish Combine orange juice, banana, brown sugar, and almond extract in a blender. Add ice cubes and blend until thick and smooth. Pour into a serving glass and garnish with a mint sprig, if desired. Serves: 1 Per serving: Calories 190, fat 1 g, saturated fat 0 g, cholesterol 0 mg, sodium 6 mg, fiber 2 g, protein 2 g. Pattianne's Country Kitchen

Recipe #17

Chocolate-Mint Smoothie

Recipe #17 Chocolate-Mint Smoothie 1 cup nonfat vanilla yogurt 1 frozen banana 3 Tbsp. chocolate syrup 1/2 tsp. Mint extract 2/3 cup crushed ice Combine all ingredients in blender and process until smooth and creamy. Makes two servings. Nutritional values per serving: 163 calories, 1g fat, 38g carbohydrates, 3mg cholesterol, 86mg sodium. Pattianne's Country Kitchen

Recipe #18

Pineapple Fruit Shake (Milk-Free)

Recipe #18 Pineapple Fruit Shake (Milk-Free) 1/2 cup pineapple juice 5 ice cubes 1 cup frozen strawberries 1 cup milk substitute In a blender, combine juice, strawberries, ice cubes and milk substitute. You may sweeten the shake with a teaspoon of sugar (16 calories/4 grams of carbohydrate per teaspoon) or if you wish you could add a packet of artificial sweetener of your choice. If shake is too thick, add a few tablespoons of water. Makes one serving. Nutritional values per serving: 201 calories, 8g protein, 35g carbohydrates, 5g fat, 0g saturated fat, 33 mg sodium, 6g fiber and 25g sugar. Pattianne's Country Kitchen

Recipe #19

Herbed Parmesan Baked Eggs

Recipe #19 Herbed Parmesan Baked Eggs 1 tbsp. butter 2 tbsp. freshly grated Parmesan cheese 1 tsp. minced fresh thyme 2 eggs Pinch salt Dash freshly ground white pepper Dash freshly grated nutmeg 1 tbsp. snipped chives or chervil Preheat the oven to 325ºF. Heavily grease small individual casserole dishes or ramekins (flatter is better) with half of the butter. Sprinkle a tablespoon of Parmesan cheese in each dish, tilting the dish to coat the buttered sides with the parmesan. Repeat with the thyme. Break one egg into each dish. Sprinkle with salt, pepper, and nutmeg. Dot with the remaining butter. Bake for 12-18 minutes, or until the eggs are cooked the way you like them. Top with the snipped chives or chervil and serve immediately. Makes 2 servings. Pattianne's Country Kitchen

Recipe #20

Jelly Crepes

Recipe #20 Jelly Crepes 2 eggs 3/4 cup milk + 1/8 teaspoon salt 1/2 cup flour butter or margarine, softened strawberry or grape jelly confectioner’s sugar In a small bowl, whisk eggs, milk, and salt. Add flour; beat until smooth. Melt 1 teaspoon butter in a 10-inch non-stick skillet; lift and turn pan to cover bottom. Cook until lightly browned. Turn and brown the other side. Remove and keep warm. Repeat with remaining batter, adding butter to skillet as needed. Spread crepes with butter and jelly; roll up. Dust with confectioner’s sugar. Serve immediately. Makes 3 crepes. Pattianne's Country Kitchen

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Recipe #21

Baked Breakfast Apple

Lowcalorie/Fat

Recipe #21 Baked Breakfast Apple Lowcalorie/Fat 1 small Golden Delicious apple, cored 1 Tbsp. raisins 2 Tbsp. old-fashioned oats 2 Tbsp. apple juice 1/4 tsp. cinnamon 1/2 cup nonfat ricotta cheese **See Note below Place the apple in a microwave-able bowl. Mix together oats,cinnamon and raisins. Fill the cavity of the cored apple with the mixture. Pour the apple juice over the apple and cover it with plastic wrap. Microwave on high for one minute. Turn the dish around halfway and microwave for one minute more. Spoon the ricotta cheese onto a plate and top it with the apple and the heated juice mixture. Makes one serving. **NOTE: To bake in oven place foil wrap over apple in pan and bake @ 325 *F until apple is soft. Nutritional values per serving: 183 calories, 1g fat, 100mg sodium, 23mg cholesterol, and 14g protein. Pattianne's Country Kitchen

Recipe #22

Creamy Eggs on Toast

Recipe #22 Creamy Eggs on Toast Let your own personal tastes guide you in creating this breakfast egg sandwich. You will need: Bread Garlic Extra-virgin olive oil Radicchio or any leafy vegetable Unsalted butter Large eggs Milk or cream Salt Monterey Jack cheese Fresh parsley Use any bread you like: I prefer crusty Italian. After toasting, rub a ton of garlic on for spice and drizzle olive oil to mellow out the flavors. Radicchio's bite is nice, but any leafy vegetable will do. Add the eggs and milk directly to the warm pan poke the yolks and start stirring over low heat. layer the bruschetta-like toast with radicchio, add the creamy eggs and Monterey Jack (which melts instantly as it hits the eggs), then scatter parsley on top. Pattianne's Country Kitchen

Recipe #23

Pancakes With Orange Syrup

Recipe #23 Pancakes With Orange Syrup 1 cup self-rising flour**see below 2 tablespoons sugar 1 egg 1/2 cup 2% milk 2 tablespoons orange juice 1 tablespoon canola oil 1/2 teaspoon vanilla extract Orange Syrup: 1 tablespoon sugar 1 1/2 teaspoons cornstarch 1/2 cup orange juice In a bowl, combine the flour and sugar. Whisk the egg, milk, orange juice, oil and vanilla until blended; stir into dry ingredients just until moistened. Pour batter by 1/3 cupfuls onto a hot griddle coated with nonstick cooking spray. Turn when bubbles form on top; cook until second side is golden brown. Meanwhile, for syrup, combine the sugar, cornstarch and orange juice in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Serve warm with pancakes. Serves: 2 **As a substitute for 1 cup of self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Pattianne's Country Kitchen

Recipe #24

Sour Cream Biscuits

Recipe #24 Sour Cream Biscuits 1 cup self-rising flour**See below 1/4 tsp baking soda 3/4 cup sour cream 2 tsp vegetable oil In a bowl combine flour and baking soda. Add sour cream and oil; stir until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in. thickness; cut with a 2 1/2 in. biscuit cutter. Place on a greased baking sheet. Lightly spray tops with nonstick cooking spray. Bake at 425 for 10-12 minutes or until golden brown. Makes 4 biscuits. **As a substitute for self-rising flour place 1 1/2 tsp baking powder and 1/2 tsp salt in a measuring cup. Add all-purpose flour to equal 1 cup. Pattianne's Country Kitchen

Recipe #25

Omelet Lorraine

Lowcalorie/Fat

Recipe #25 Omelet Lorraine Lowcalorie/Fat 2 eggs, lightly beaten 1/2 cup egg substitute 2 tablespoons fat-free milk 1 tablespoon dried minced onion 1/8 teaspoon salt 1/8 teaspoon pepper 2 bacon strips, cooked and crumbled 1/4 cup reduced-fat shredded Swiss cheese 1 teaspoon dried parsley flakes In a small bowl, beat the eggs, egg substitute, milk, onion, salt, and pepper. Coat a 10-inch nonstick skillet with nonstick cooking spray and place over medium heat. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, sprinkle bacon, cheese, and parsley over one side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted. Serves 2. Pattianne's Country Kitchen

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Recipes #26 to #30 Desserts..two are Microwave cakes

Recipe #26

Raspberry Trifle

Recipe #26 Raspberry Trifle (for 2) 2 Tbsp. raspberry preserves (jam) 6 ladyfingers, split 1 Tbsp. sherry 1 cup prepared vanilla pudding (instant) 2 Tbsp. chopped toasted almonds if desired Spread raspberry preserves over split sides of ladyfingers. Arrange 3 ladyfinger halves, preserves side up, in each of 2 10 to 12-ounce dessert dishes. Sprinkle with half of the sherry, then spread with half of the pudding. Sprinkle with half of the almonds. Repeat layers. Chill thoroughly. Serves 2. Pattianne's Country Kitchen

Recipe #27

Baked Bananas With Brown Sugar

Recipe #27 Baked Bananas With Brown Sugar 4 firm bananas 1 Tbsp. plus 2 tsp. melted butter salt 2 to 3 Tbsp. firmly packed brown sugar Preheat oven to 375° *F. Peel bananas and place in a well greased baking dish. Brush generously with butter and sprinkle lightly with salt. Sprinkle brown sugar evenly over bananas. Bake for 15 to 18 minutes, or until bananas are tender. Serve with syrup or a dessert sauce, if desired. Serves 2 to 4. Pattianne's Country Kitchen

Recipe #28

Chocolate-Cinnamon Sundae Cake

Verylow/calorie/fat

Recipe #28 Chocolate-Cinnamon Sundae Cake "YUMMY"! Verylow/Fat/Carb Lowcalorie Diabetic Exchanges 2/3 cup Bisquick mix 1/4 cup sugar 2 tablespoons unsweetened baking cocoa 1/2 teaspoon ground cinnamon 2 tablespoons fat-free egg product or 1 egg white 1/3 cup fat-free (skim) milk 1 1/2 tablespoons margarine or butter, softened 1/2 cup chocolate-flavor syrup 1/4 teaspoon ground cinnamon 1/2 pint (1 cup) reduced-fat vanilla ice cream, if desired Heat oven to 350°F. Spray bottom and sides of 8x4-inch loaf pan with cooking spray; lightly flour. In small bowl, beat all ingredients except chocolate syrup, 1/4 teaspoon cinnamon and the ice cream with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Before serving cake, in small microwavable bowl, stir chocolate syrup and 1/4 teaspoon cinnamon. Microwave on High 1 minute; stir. Drizzle warm sauce over warm or cool cake. Serve with ice cream. Serves 2. Nutrition Information: 1 Serving: Calories 260 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 1g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 49g (Dietary Fiber 2g, Sugars 30g); Protein 4g Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 3 Pattianne's Country Kitchen

Recipe #29

Microwave
Banana-Cherry Cake

Recipe #29 Banana-Cherry Cake (for one) Microwave You can really taste banana in the cake. 1/2 cup all-purpose flour 1/2 tsp. baking powder 1/8 tsp. baking soda 1/8 tsp. salt 1/8 tsp. cinnamon 1/8 tsp. nutmeg Mix dry ingredients in a small bowl. Set aside. Place 1 tsp. butter in 16 oz. casserole. Cook 30 seconds at 100% power to melt. 2 oz. (1/4 cup) ripe banana 3 Tbsp.. granulated sugar 1 small egg 1 Tbsp. milk Add the banana, sugar, egg and milk to the butter. Stir to mix. Dump mixture into the dry mixture and stir until well-mixed. 1 1/2 oz. chopped and pitted dark sweet cherries** 4 Tbsp. chopped nuts Fold in cherries and nuts. Pour batter into the 16 oz. casserole. Cook 5:00 minutes at 100% power, giving dish a half-turn halfway through cooking time. (Autorotating oven: Eliminate turn.) Place dish on flat surface to finish cooking for 5 minutes. Place plate over casserole and turn cake over onto plate. Turn cake right-side-up. Serve 1. **raisins, chocolate chips, or butterscotch morsels, may be substituted for cherries. Use green and/or red candied cherries to make a holiday cake. Ocean Spray's Craisins (Sweetened Dried Cranberries) also taste great in this recipe. Pattianne's Country Kitchen

Recipe #30

Microwave
Walnut Torte

Recipe #30 Walnut Torte (for one) Microwave 1 small egg 1/4 cup sugar 1/4 cup graham cracker crumbs 2 Tbsp. finely chopped walnuts or pecans Place all ingredients in 2-cup liquid measure. Beat with electric mixer until well mixed. Pour into 1-pint Menu-ette. Cook 1:50 minutes at 100% power, giving Menu-ette a half-turn halfway through cooking time. (Autorotating oven: Eliminate turn.) Let stand 10 minutes to cool. Serves 1. Pattianne's Country Kitchen

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Recipes #31 to #45 Main Dish Recipes

Recipe #31

Turkey Pie

Recipe #31 Turkey Pie A variation on the traditional shepherd's pie Time: 35 minutes 1/2 - 3/4 lb ground turkey, beef or sausage 1 medium onion 2 stalks celery 1/2 green pepper - save rest for Tuesday 1 Tbsp. olive oil 1/2 cup chicken stock 2 tsp. cornstarch 1 Tbsp. Dijon mustard 1/2 tsp. dried thyme 1 egg leftover mashed potatoes - 1 1/2 - 2 cups 1/2 cup shredded cheese - your choice Chop onion, garlic, celery and pepper. Heat oil in large nonstick skillet over medium heat. Add vegetables and saut'e 6 - 8 minutes, until they start to get tender. Add turkey (or beef) and saut'e;, breaking it up as it browns. Mix cornstarch, stock, mustard and thyme. Add to turkey mixture, stirring until thick. Pour turkey mixture into a baking dish. Use a 9 inch (22.5cm) square. You want it to be just big enough to hold the meat plus the potato topping. In medium bowl lightly beat the egg. Add the potatoes and stir thoroughly to combine. Spoon potato topping over meat - covering as best you can. Sprinkle the whole with cheese and bake at 400F (200C) until heated through and cheese is bubbly - about 15 minutes. Serve. Pattianne's Country Kitchen

Recipe #32

Farmhouse Pasta

Recipe #32 Farmhouse Pasta Time: 30 minutes 1 small onion (or 1/2 large) 1 clove garlic 4 oz mushrooms (125 gr) 1 Tbsp. olive oil 1 package frozen spinach 9 oz (250 gr) 4 - 6 slices Prosciutto, Serrano or other dry-cured ham 4 Tbsp. tomato paste 1/3 cup water 1 small box chevre (goat cheese) - small carton of creamy goat cheese - 4 -5 oz (150 gr) (Chevraux in France) fettuccini, preferably fresh, enough for 2 persons - 9 oz, (250 gr) Cook pasta according to package instructions. While waiting for the water to boil, prepare sauce. Thaw spinach and squeeze dry. Clean mushrooms Chop onions, mushrooms and ham. Mince garlic. Heat oil in medium non-stick skillet over medium heat. Add onions, garlic, mushrooms and ham. Saut'e for 5 minutes. Add tomato paste, spinach and water, reduce heat to low, cover and simmer for 15 minutes. Add goat cheese and stir until it melts. Toss with pasta and serve immediately. Pattianne's Country Kitchen

Recipe #33

Chicken Foo Yung
for two

Recipe #33 Chicken Foo Yung (for two) Quick Easy! 1 Tbs. Sunflower Oil or Peanut Oil 8-oz. boned Chicken Breast, cut into strips 2 tsp. Salt (divided) 1 medium Onion, sliced 7 oz. fresh or frozen Peas 8 oz. Beansprouts 5 whole Eggs, beaten 3 oz. Mushrooms, sliced NOTE: Can use a large skillet instead of a wok: Heat the oil in a wok/skillet over medium to medium-high heat. Stir fry the chicken until lightly browned. Add one teaspoon of salt, the onion slices, and the peas, and stir fry for another 2 minutes. Add the beansprouts and stir fry for a minute more. Add the eggs, beaten with the other teaspoon salt, and the mushrooms to the ingredients in the wok; reduce the heat to a low setting. Stir occasionally while the eggs set so that the mixture does not burn on the bottom of the hot wok. When the mixture has set and is brown in places, the dish is ready to be served. Goes great with a brown gravy and steamed white rice. Serves 2. Pattianne's Country Kitchen

Recipe #34

Bacon Cheddar Frittata

Lowcalorie/Fat

Recipe #34 Bacon Cheddar Frittata Lowcalorie/Fat Very low carb 3 eggs 1/2 cup 2% milk 1 green onion, chopped 1 tablespoon butter, melted 1/4 teaspoon salt Dash pepper 1/2 cup shredded cheddar cheese 1 bacon strip, cooked and crumbled In a bowl, whisk the eggs, milk, onion, butter, salt and pepper. Pour into a shallow 3-cup baking dish coated with nonstick cooking spray. Sprinkle with cheese and bacon. Bake, uncovered, at 400° for 12-15 minutes or until eggs are set. Serves: 2 Per Serving: (prepared with egg substitute, fat-free milk, reduced-fat butter and reduced-fat cheese) equals 227 calories, 14 g fat (7 g saturated fat), 35 mg cholesterol, 757 mg sodium, 5 g carbohydrate, trace fiber, 22 g protein. Pattianne's Country Kitchen

Recipe #35

Easy Shrimp Pasta

Recipe #35 Easy Shrimp Pasta 1 Tbsp. Balsamic Vinaigrette Dressing 1/2 lb. (225 g) uncooked large shrimp, peeled, deveined 120 g fettuccine, uncooked 1 tomato, chopped 60 g (1/4 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, cubed 2 Tbsp. chopped fresh basil leaves, divided 2 Tbsp. KRAFT 100% Parmesan Finely Shredded Cheese Pour dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Cook pasta as directed on package. Meanwhile, heat large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside. ADD tomatoes, cream cheese and 1 Tbsp. of the basil to same skillet; cook and stir 3 min. or until well blended. Add shrimp; cook until heated through, stirring occasionally. DRAIN pasta. Place on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese. Serves 2. NOTE: If you prefer it saucier, stir a small amount of milk into the shrimp mixture. Nutrition Information Per Serving (1-3/4 cups (425 ml)): 540 calories, 23g total fat, 10g saturated fat, 180mg cholesterol, 740mg sodium, 51g carbohydrate, 4g dietary fibre, 5g sugars, 33g protein, 20%DV vitamin A, 15%DV vitamin C, 20%DV calcium, 35%DV iron Pattianne's Country Kitchen

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Recipe #36

Ham-Wrapped Fruit

Low/fat

Recipe #36 Ham-Wrapped Fruit (for 2) Low/fat 1/4 cup light cream cheese 1 tablespoon orange marmalade 2 ounces thinly sliced fully-cooked ham, cut into 1x4-inch strips 1/4 medium cantaloupe or honeydew melon, cut into thin wedges and peeled 2 kiwi fruit, peeled and sliced In small bowl combine cream cheese and orange marmalade; mix well. Spread cream cheese mixture on one side of each ham strip. Place a piece of fruit on each ham strip and wrap around fruit. Cover and chill. Serves 2 (1 oz ham per serving.) Pattianne's Country Kitchen

Recipe #37

Scalloped Potatoes and Leeks

Recipe #37 Scalloped Potatoes and Leeks 9 ounces pared all-purpose potatoes, thinly sliced 1/2 cup thoroughly washed sliced leeks 1 1/2 ounces reduced-fat Swiss cheese, shredded 1/8 tsp each salt and white pepper 1/2 cup canned ready to serve low-sodium chicken broth Preheat oven to 400 F. Spray 9-inch pie plate with nonstick cooking spray and arrange half of the potato slices in plate. Top with half of the leeks, half of the cheese, the remaining potato slices, and the remaining leeks. Sprinkle with salt and pepper and then top with remaining cheese. Pour broth evenly over cheese and bake until potatoes are tender, 20 minutes. Serves 2. Pattianne's Country Kitchen

Recipe #38

Honey Baked Chicken

Recipe #38 Honey Baked Chicken 2 chicken breast halves (bone-in) 2 Tbsp butter or margarine 1/2 cup honey 1/2 tsp salt 1 Tbsp prepared mustard Place the chicken in a greased or foil-lined 9-in. square baking pan. Bake, uncovered, at 325 for 30 minutes. Meanwhile, in a saucepan, combine remaining ingredients; cook and stir over low heat until well blended and heated through. Pour over chicken. Bake, uncovered, 30-35 minutes longer or until chicken juices run clear. Baste before serving. 2 servings. Pattianne's Country Kitchen

My Recipe #39

Croque Monsieur (Sandwiches)

Recipe #39 Croque Monsieur (Sandwiches) 2 thick slices crusty bread 2 Tbsp. PHILADELPHIA Herb & Garlic Cream Cheese Spread 8 slices (125 g) Blackforest ham or turkey 3/4 cup shredded KRAFT Swiss Cheese PREHEAT broiler. Place bread on baking sheet. Broil 2 to 3 inches from heat source 30 sec. or until toasted. Turn bread over. SPREAD 1 Tbsp. of the cream cheese spread on each bread slice. Place 4 ham slices on each bread slice; sprinkle each with cheese. BROIL 2 to 3 inches form heat source 30 sec. or until cheese melts. Serve immediately. Serves: 2. Variation Do It As a Sandwich: Top each serving with second bread slice. Sprinkle top of bread with cheese. Broil until cheese melts. Serving Suggestion: Serve with a crisp green salad. Variation: Substitute sliced spicy Italian salami for the ham, and manchego cheese for the Swiss cheese. Pattianne's Country Kitchen

Recipe #40

Hamburger and Gravy w/toast or biscuits

Recipe #40 Hamburger and Gravy 1/2 lb. hamburger 1/4 cup flour 1/4 cup butter or margarine Salt and pepper 1 cup cream 1 cup water Crumble hamburger into saucepan and stir until brown; drain on paper towel. Return to pan; add butter, flour, salt and pepper to taste. Cook 5 minutes, stirring constantly. Add cream and water together; cook until thick. Serve over toast or biscuits. Serves 2. Pattianne's Country Kitchen

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Recipe #41

Clam Chowder for One

Recipe #41 Clam Chowder for One 1/2 cup cubed peeled potato 1/4 cup chopped onion 1/8 tsp. salt Pinch pepper 1/2 cup water 1 (6-1/2-oz.) can chopped clams, drained 2/3 cup milk Just enough chicken broth to cover potato and vegetables 1 tbsp. butter or margarine 1 bacon strip, cooked and crumbled Chopped parsley, optional In a small saucepan, cook potato, onion, salt and pepper in minimal amount of chicken broth until vegetables are tender (do not drain). Add clams, milk, butter and bacon; heat through (do not boil). Sprinkle with parsley. Serves 1. Pattianne's Country Kitchen

Recipe #42

Chicken With Curried Fruit

Recipe #42 Chicken With Curried Fruit Serves 1 1/2 tsp. olive oil 1 Tbsp. water 1 tsp. curry powder, or to taste 1/2 boneless, skinless chicken breast (4 oz.), cut into 1-inch squares 1/4-cup orange juice 1 tsp. light brown sugar 1 peach (preferably at room temperature), peeled, pitted and cut into 1/4-inch wedges. Heat olive oil in small skillet over medium heat. Add water, stir in curry powder and heat until bubbly. Add chicken and cook, covered stirring occasionally until chicken is lightly browned and cooked through (4 to 5 minutes). Meanwhile, in a measuring cup, combine the orange juice and brown sugar, stirring until the sugar is dissolved. Remove chicken from pan, place in a bowl and cover to keep warm. Reduce the heat to low. Add peach wedges and orange juice to mixture and place in skillet. Stir until the fruit is lightly cooked and the sauce bubbly (about 2 minutes). Stir in the chicken and heat for 30 seconds. Taste and adjust seasonings. Spoon mixture onto a serving plate. Serves 1. Makes one serving; nutritional values per serving: 316 calories, 34.7 grams of protein, 6.2 grams of fat, 87mg sodium, and 73mg sodium. Pattianne's Country Kitchen

Recipe #43

Roasted Veggie Pizza(for two)

Low/calorie/carb

Recipe #43 Roasted Veggie Pizza (w/Parmasan Cheese) Serves 1 Low/calorie/carb Heart Healthy Low carb pita One wedge Light Swiss cheese 1/2 cup sliced summer squash 1/2 cup sliced small zuchini 1 Tbsp olive oil Salt/Pepper 2 Tbsp grated Parmesan (use low fat) Fresh herbs like Cilantro etc. **See NOTE Roast veggies with Olive oil, salt, pepper and herbs in oven at 350 F*. for about 1/2 hour. Spread Swiss Cheese on the pita, top with veggies, then sprinkle parmesan on top. Return to oven for another 20 minutes or so. **NOTE: you can try various roasted veggies/spices/herbs. Serves 1. Amount Per Serving: Calories: 283.4 Total Fat: 20.1 g Cholesterol: 17.9 mg Sodium: 450.0 mg Total Carbs: 16.8 g Dietary Fiber: 6.9 g Protein: 14.9 g Pattianne's Country Kitchen

Recipe #44

Cheese Strata

Recipe #44 Cheese Strata 4 slices bread, buttered 2 eggs, beaten 1 cup light cream 2 tbsp. margarine, melted 1/2 tsp. salt 1/2 tsp. dry mustard 1/4 tsp. paprika 1-1/2 cups shredded American cheese Dash of cayenne pepper Cut each bread slice diagonally into 4 triangles. Line bottom and sides of buttered 8-in. square baking dish with bread triangles. Combine eggs with remaining ingredients; mix well. Pour into prepared dish. Bake at 350ºF. for 30 to 40 minutes or until set. Serves 2. Pattianne's Country Kitchen

Recipe #45

Chicken Chow Mein

Low Sodium/Fat

Recipe #45 Chicken Chow Mein Low Sodium/Fat 6 ounces uncooked fresh Chinese egg noodles Nonstick cooking spray 1/2 cup fat-free, reduced-sodium chicken broth 2 tablespoons reduced-sodium soy sauce 1-1/2 teaspoons cornstarch 1/2 teaspoon dark sesame oil 1/2 teaspoon black pepper 1/8 teaspoon Chinese 5-spice powder 6 ounces boneless skinless chicken breasts, coarsely chopped 2 green onions, sliced 2 cups thinly sliced bok choy 1-1/2 cups mixed frozen vegetables, thawed and drained 1 can (8-ounce) sliced water chestnuts, drained and rinsed 1 cup fresh bean sprouts Preheat oven to 400°F. Cook noodles according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well. Lightly spray 9-inch cake pan with nonstick cooking spray. Spread noodles in pan, pressing firmly. Lightly spray top of noodles with nonstick cooking spray. Bake 10 minutes. Invert noodles onto baking sheet or large plate. Carefully slide noodle cake back into cake pan. Bake 10 to 15 minutes or until top is crisp and lightly browned. Transfer to serving platter. Whisk together next 6 ingredients in small bowl until cornstarch is dissolved; set aside. Spray large nonstick skillet with nonstick cooking spray. Add chicken and green onions. Cook, stirring frequently, until chicken is no longer pink, about 5 minutes. Stir in bok choy, mixed vegetables and water chestnuts. Cook 3 minutes or until vegetables are crisp-tender. Push vegetables to one side of skillet; stir in sauce. Cook and stir until thickened, about 2 minutes. Stir in bean sprouts. Spoon over noodle cake. Serves 2. Pattianne's Country Kitchen

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Recipes from #46 to #65
Desserts

Recipe #46

YUMMY Easy Seven Layer Squares

Recipe #46 Seven Layer Squares "YUM" YUM"!! Easy! 1/2 cup butter (1 stick) melted 1 cup graham cracker crumbs 1 cup coconut 1 cup chocolate chips 1 cup butterscotch chips 1 1/2 cups pecans or walnuts (chopped) 1 can sweetened Eagle Brand condensed milk Pour the melted butter into an 8"x 8" pan. Add remaining ingredients in order given as layers. Do not mix just build the layers and place in preheated 350 *F. oven and bake untill browning occurs on the edges. Cool in pan. When cooled cut into squares. "ENJOY"! Pattianne's Country Kitchen

Recipe #47

Fruit Cobblers for Two

Recipe #47 Fruit Cobblers (for Two) Make just enough hot fruit dessert to share without having leftovers. 1 cup fruit pie filling, (apple, peach, cherry or blueberry) 1/2 cup Original Bisquick® mix 2 tablespoons milk 1 tablespoon sugar 1 teaspoon butter or margarine, softened Heat oven to 400ºF. Divide pie filling between 2 ungreased 10-ounce custard cups. Stir remaining ingredients until soft dough forms. Spoon half of dough onto pie filling in each custard cup. Sprinkle with additional sugar if desired. Bake 15 to 18 minutes or until topping is light brown. Serves 2. Pattianne's Country Kitchen

Recipe #48

Chocolate Banana Burrito

Recipe #48 Chocolate Banana Burrito 1 whole fresh banana, fresh, peeled 1 tablespoon semisweet chocolate chips 1 (10-inch) flour tortilla 1 scoop vanilla ice cream 1 tablespoon pecan pieces, toasted 1 egg yolk 2 ounces caramel sauce 1/2 ounce chocolate syrup Warm tortilla. Roll banana with chocolate chips, place in tortilla. Fold ends over, seal with egg yolk. Deep fry until golden brown and chocolate is melted, about 4 minutes at 350 degrees F. Cut in center on a bias. Place burrito with points up on a dessert plate, pooled with caramel sauce. Add scoop of vanilla ice cream next to burrito. Sprinkle with pecans, decorate with chocolate syrup. Serves 1. Pattianne's Country Kitchen

Recipe #49

Lemon Pudding Cake

Recipe #49 Lemon Pudding Cake 1 egg, seperated 1/2 cup sugar 1/3 cup milk 2 tablespoons flour 2 tablespoons lemon juice 1 teaspoon grated lemon peel Dash of salt Whipped cream, optional Beat egg yolk. Add sugar, milk, flour, lemon juice, peel and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into 2 ungreased 6-ounce custard cups. Place the cups in an 8-inch square baking dish. Pour boiling water into pan to a depth of 1 inch. Bake at 325 degrees for 40-45 minutes, or until a knife inserted in center comes out clean and top is golden. Serve with whipped cream. Serves 2. Pattianne's Country Kitchen

Recipe #50

Chocolate Cake

Recipe #50 Chocolate Cake CAKE: 2 1-ounce squares unsweetened chocolate, melted 1/2 cup boiling water 1 cup sugar 1/2 cup shortening 1 egg 1/2 teaspoon vanilla 1 cup flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup sour milk** FROSTING: 1 1/2 cups sugar 1/3 cup milk 2 1-ounce squares unsweetened chocolate, melted 2 tablespoons shortening 1 tablespoons light corn syrup Dash of salt 2 tablespoons butter or margerine 1 teaspoon vanilla In mixing bowl, stir chocloate and water until blended. Add sugar, shortening, egg and vanilla; mix well. Combine flour, baking soda and salt; gradually add to the chocolate mixture alternately with sour milk. Pour into a greased 8-inch baking pan. Bake at 350 degrees for 30-45 minutes. Cool completely. For frosting, combine the first six ingredients in a saucepan; bring to a boil. Boil for 2 minutes, remove from heat. Set pan into a larger pan of ice water. Beat for 1 minute. Add butter and vanilla. Beat until frosting is desired spreading consistency, up to 10 minutes. Frost cake. Serves 4. Can Freeze. Note: **To sour milk, place 1 teaspoon white vinegar in a measuring cup; add milk to equal 1/4 cup. Pattianne's Country Kitchen 685

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Recipe #51

Half a Cake

Recipe #51 Half a Cake Cake mix Here's how to use half of the box of cake mix to make a smaller cake. Save the rest for another time! 1-3/4 cups mix from 18-ounce box of cake mix 2/3 cup liquid 1/4 cup oil 1 egg Preheat oven to 350 degrees F. Spray an 8" square or round cake pan with nonstick baking spray containing flour and set aside. In medium bowl, combine cake mix, liquid, oil, and egg; mix until combined, then beat for 1 minute at medium speed. Pour into pan. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Let cool completely, then frost or dust with powdered sugar. I myself like to use a whole can of ready-to-spread frosting on this small cake! Serves 4-6. Can Freeze. Pattianne's Country Kitchen

Recipe #52

Applesauce Parfaits

Lowcalorie/Fat

Recipe #52 Applesauce Parfaits Lowcalorie/Fat applesauce (unsweetened) fat free sour cream sugar subtitute Gingersnaps Layer applesauce, fat free sour cream sweetened with sugar, and crushed Gingersnaps in Parfait glasses or dessert dishes. Serves 2. **Note: No ingredient measure specificated..use own ingrediant measurements to your taste. Pattianne's Country Kitchen

Recipe #53

Small Banana Cake

Recipe #53 Small Banana Cake Cake Mix If you're cooking for one or two, use just half a cake mix to make this delicious and moist banana cake filled with chocolate chips. 1-3/4 cups cake mix from 18-ounce box 1/3 cup water 1/3 cup milk 1/2 cup mashed banana 2 tablespoons oil 1 egg 1/2 cup miniature chocolate chips Preheat oven to 350 degrees F. Spray an 8" square or round cake pan with nonstick baking spray containing flour and set aside. In medium bowl, combine cake mix, water, milk, banana, oil, and egg; mix until combined, then beat for 1 minute at medium speed. Stir in chocolate chips. Pour into pan. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Let cool completely, then frost or dust with powdered sugar. Serves 4-6. Pattianne's Country Kitchen

Recipe #54

Rice Pudding
(for one)

Recipe #54 Rice Pudding (for one) 1/2 cup cooked rice (not instant) 1 egg slightly beaten 1 Tbsp. sugar pinch of salt 1 cup milk raisins or nuts (if desired) Cinnamon if desired Preheat oven to 350 *F; Mix together rice, egg, sugar, salt and milk. Pour into small casserole or custard cups. Bake for 45 mins. or untill golden and set when toothpick inserted comes out clean. Serve warm or chilled. Serves 1. Suggestion for completing meal--Tuna Salad, whole wheat roll. Pattianne's Country Kitchen

Recipe #55

Jelly Crepes

Recipe #55 Jelly Crepes 2 eggs 3/4 cup milk + 1/8 teaspoon salt 1/2 cup flour butter or margarine, softened strawberry or grape jelly confectioner’s sugar In a small bowl, whisk eggs, milk, and salt. Add flour; beat until smooth. Melt 1 teaspoon butter in a 10-inch non-stick skillet; lift and turn pan to cover bottom. Cook until lightly browned. Turn and brown the other side. Remove and keep warm. Repeat with remaining batter, adding butter to skillet as needed. Spread crepes with butter and jelly; roll up. Dust with confectioner’s sugar. Serve immediately. Makes 3 crepes. Pattianne's Country Kitchen

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Recipe #56

Fruit Cobblers
(for two)

Recipe #56 Fruit Cobblers (for Two) Make just enough hot fruit dessert to share without having leftovers. 1 cup fruit pie filling, (apple, peach, cherry or blueberry) 1/2 cup Original Bisquick mix 2 tablespoons milk 1 tablespoon sugar 1 teaspoon butter or margarine, softened Heat oven to 400ºF. Divide pie filling between 2 ungreased 10-ounce custard cups. Stir remaining ingredients until soft dough forms. Spoon half of dough onto pie filling in each custard cup. Sprinkle with additional sugar if desired. Bake 15 to 18 minutes or until topping is light brown. Serves 2. Pattianne's Country Kitchen

Recipe #57

Lemon Pudding Cake

Recipe #57 Lemon Pudding Cake Serves 2 1 egg, seperated 1/2 cup sugar 1/3 cup milk 2 tablespoons flour 2 tablespoons lemon juice 1 teaspoon grated lemon peel Dash of salt Whipped cream, optional Beat egg yolk. Add sugar, milk, flour, lemon juice, peel and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into 2 ungreased 6-ounce custard cups. Place the cups in an 8-inch square baking dish. Pour boiling water into pan to a depth of 1 inch. Bake at 325 degrees for 40-45 minutes, or until a knife inserted in center comes out clean and top is golden. Serve with whipped cream. Serves 2. Pattianne's Country Kitchen

Recipe #58

Mini Apple Crisp

Recipe #58 Mini Apple Crisp Serves 1 1 medium apple, peeled and sliced 1 tablespoon all purpose flour 2 tablespoons brown sugar 1 tablespoon butter or margarine 2 tablespoons quick-cooking oats 1/8 teaspoon ground cinnamon cream, optional Place apple slices in a small greased baking dish. In a small bowl, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add oats and cinnamon. Sprinkle over apple slices. Bake, uncovered, at 350ºF for 35-40 minutes or until tender. Serve with cream if desired. Serves 1. Pattianne's Country Kitchen

Recipe #59

Vanilla Custard Cups

From Betty

Recipe #59 Vanilla Custard Cups Serves 2 1 egg 1 cup milk 3 tablespoons brown sugar 3/4 teaspoon vanilla extract 1/8 teaspoon salt -- optional 1/8 teaspoon ground nutmeg In a bowl, beat egg, milk, brown sugar, vanilla and salt if desired until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place cups in a 9-inch square baking Pan. Fill pan with hot water to a depth of 1 inch. Bake, uncovered, at 350°F for 30 - 35 minutes or until a knife inserted near the center comes out clean. Makes 2 servings. From Betty Burnaby, B.C. Canada "Thankyou"! Betty Pattianne's Country Kitchen

Recipe #60

Raspberry Cream Cheese Strata

Recipe #60 Raspberry Cream Cheese Strata Serves 2 4 slices bread, cut into 1-inch cubes, divided 1 package (3 ounces) cream cheese, cut into 1/2-inch cubes 1/2 cup fresh or frozen unsweetened raspberries 3 eggs 1 tablespoon maple syrup 1/2 cup 2% milk RASPBERRY SYRUP 1/4 cup sugar 1 1/2 teaspoons cornstarch 1/4 cup water 1/4 cup fresh or frozen unsweetened raspberries 1 teaspoon butter Place half of the bread cubes in a shallow 1-quart baking dish coated with nonstick cooking spray. Top with cream cheese and raspberries. In a small mixing bowl, combine the eggs, syrup, milk and remaining bread cubes; spoon over raspberries. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350°F for 30 minutes. Uncover; bake 15-20 minutes longer or until set. Meanwhile, for syrup, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2-3 minutes or until syrup reaches desired consistency. Add berries; mash slightly. Remove from the heat; stir in butter. Pour over strata. Serve immediately. Serves: 2 Pattianne's Country Kitchen

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Recipe #61

Apple Lemon Puff

Recipe #61 Apple Lemon Puff 1-1/2 tsp. butter or margarine 1 small apple, peeled, cored and cut into rings 6 tsp. sugar, divided 1 egg, separated 1/2 tsp. grated lemon peel 1/4 tsp. vanilla extract 1/2 tsp. all-purpose flour In a skillet over medium heat, melt butter. Add apple rings; sprinkle with 2 tsp. of sugar. Cook until tender, turning once. In a mixing bowl, beat the egg yolk, lemon peel and vanilla for 1 minute. In another mixing bowl, beat egg white until stiff peaks form; fold in flour and remaining sugar. Fold into egg yolk mixture. Place apple rings in a greased 2-cup baking dish. Spread egg mixture on top. Bake at 350ºF. for 15-18 minutes or until golden brown and set. Invert onto a serving plate. Makes 1 serving. Pattianne's Country Kitchen

Recipe #62

Microwave Chocolate Pudding (for one)

Lowcalorie/Fat

Recipe #62 Microwave Chocolate Pudding (for one) Lowcalorie/Fat You can double this quick microwave recipe. 3 tablespoons sugar 2 tablespoons Dutch process or Hershey's cocoa powder European cocoa (see Note below) 1 tablespoon cornstarch 3/4 cup skim milk, (or 1% or 2% Milk) 1/4 teaspoon vanilla extract Cool-Whip frozen light topping (optional) walnut pieces (optional) Combine sugar, cocoa, and cornstarch in a 1-quart glass measure, and stir well. Gradually add milk, stirring with a wire whisk. Microwave milk mixture at HIGH for 90 seconds, and stir well. Microwave again at MEDIUM-HIGH for 90 seconds, or until mixture is thickened. Add the vanilla extract, and stir well with a wire whisk. Pour into small bowl/dish. Chill well. Top with Cool Whip and/or small walnut pieces if desired. Serves 1. Note: There are 2 types of cocoa powder - Dutch process and American style. Use Droste brand for Dutch processed and Ghirardelli or Hershey's for American Style. Nutrition Facts: Amount Per Serving: Calories 286 - Calories from Fat 15 Percent Total Calories From: Fat 5%, Protein 12%, Carbohydrate 83% Fat 2g, Saturated Fat 1g, Cholesterol 3mg, Sodium 172mg, Total Carbohydrate 59g Pattianne's Country Kitchen

Recipe #63

Lemon Pudding

Recipe #63 Lemon Pudding (for one) Microwave 1 small egg 2 Tbsp. plus 2 tsp. sugar 1 Tbsp. all-purpose flour** 1 Tbsp. lemon juice 1/8 tsp. grated lemon rind or dried lemon peel 3 Tbsp. milk Place egg, sugar, and flour in 2-cup liquid measure. Beat with electric mixer until thick. Add lemon juice and lemon rind and mix. Add milk and beat until well mixed. Pour into 8-oz. Ceramic custard cup. Set aside. NEXT: 1 cup water Pour water into 1 1/2-pint Menu-ette. Cook 1:00 minute at 100% power. Carefully place custard cup in hot water. Cook 55 seconds at 100% power. Turn Menu-ette halfway around. Cook 50 seconds at 100% power. Serve warm or chilled. If chilled pudding is weepy when eaten, increase cooking time a little next time so pudding will stay firm when chilled. Serves 1. **For a more cake-like pudding, increase flour to 3 Tbsp. Cooking time remains the same. Pattianne's Country Kitchen

Recipe #64

Chocolate Pudding #1

Recipe #64 Chocolate Pudding #1 Time: 10 minutes plus chilling 1/2 cup sugar 1/3 cup unsweetened cocoa powder 3 Tbsp. cornstarch 1 tsp flour pinch of salt 2 cups milk (low fat is okay) 1 tsp butter 1 tsp vanilla extract 2 oz Kahlua(or however much you want) (optional) or Chocolate Sauce/syrup (optional) Mix sugar, cocoa, cornstarch, flour and salt in large, saucepan. Add 1 cup of milk, turn heat to medium and whisk, dissolving dry ingredients. Add remaining milk and continue whisking over medium heat until thickened and starting to simmer - 5 - 7 minutes. Simmer for 1 minutes, whisking constantly. Remove from heat and stir in butter and vanilla. Pour into pretty glasses, dessert dishes or custard. This may make more than you want - if it does, just save some for tomorrow (breakfast?). Chill for 2 hours in the refrigerator or 1 hour in the freezer. Pour Kahlua or Chocolate sauce/syrup over the top, and serve. Pattianne's Country Kitchen

Recipe #65

Chocolate Pudding #2

Recipe #65 Chocolate Pudding #2 (for One) Microwave 1 1/2 tsp. corn starch pinch of salt 1/2 cup milk 1 oz. (1/4 cup) chocolate Chocolate chips Combine corn starch, salt and milk together in an 8 oz. custard cup. Add chocolate chips. Cook 1:00 minute at 100% power until hot, but not boiling. Stir until the melted chocolate chips are completely blended with the milk mixture. Cook 45 seconds at 100% power more until just beginning to boil. Vanilla ice cream or whipped cream (optional) Serve warm or chilled. Delicious if topped with vanilla ice cream or whipped cream. "ENJOY"! Make it right in the bowl your going to eat it from. It is good both warm and cold. For a different taste, use mint flavored chocolate chips. Pattianne's Country Kitchen

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Recipes from #66 to #75
Main Dish
Two Crockpot recipes

Recipe #66

Chicken With Curried Fruit

Recipe #66 Chicken With Curried Fruit 1/2 tsp. olive oil 1 Tbsp. water 1 tsp. curry powder, or to taste 1/2 boneless, skinless chicken breast (4 oz.), cut into 1-inch squares 1/4-cup orange juice 1 tsp. light brown sugar 1 peach (preferably at room temperature), peeled, pitted and cut into 1/4-inch wedges Heat olive oil in small skillet over medium heat. Add water, stir in curry powder and heat until bubbly. Add chicken and cook, covered stirring occasionally until chicken is lightly browned and cooked through (4 to 5 minutes). Meanwhile, in a measuring cup, combine the orange juice and brown sugar, stirring until the sugar is dissolved. Remove chicken from pan, place in a bowl and cover to keep warm. Reduce the heat to low. Add peach wedges and orange juice to mixture and place in skillet. Stir until the fruit is lightly cooked and the sauce bubbly (about 2 minutes). Stir in the chicken and heat for 30 seconds. Taste and adjust seasonings. Spoon mixture onto a serving plate. Makes one serving. Nutritional values per serving: 316 calories, 34.7 grams of protein, 6.2 grams of fat, 87mg sodium, and 73mg sodium. Pattianne's Country Kitchen

Recipe #67

Mini Hot Pot

Recipe #67 Mini Hot Pot 1 tbsp olive oil 1/2 red onion, peeled and diced 200g/7¼oz minced beef 1/2 beef tomato, diced 2 tsp Worcestershire sauce 55g/2oz peas 1 egg 55g/2oz unsalted butter 1/4 potato, peeled and thinly sliced To serve: 85g/3oz peas salt and freshly ground black pepper knob of butter splash of white wine vinegar Pre-heat the oven to 220C/425 *F. Heat the oil in a pan and sauté the onion for 2-3 minutes, to soften. Stir in the beef and cook for a few minutes, to brown. Add the tomato, Worcestershire sauce, peas and egg. Reduce the heat and simmer gently for 10-12 minutes, stirring occasionally. Meanwhile, gently melt the butter in a non-stick frying pan and fry the potato slices for 4-5 minutes on each side. Line an individual casserole dish, on a baking tray with half the potato slices and then fill with the beef mixture. Top with the remaining potato slices. Cook in the oven for 10-12 minutes, or until cooked through. Bring a pan of water to the boil and cook the peas according to packet instruction. Drain. Return the peas to the pan and add the seasoning, butter and vinegar. Mash until smooth and creamy. Remove the hot pot from the oven and transfer to a serving plate. Or serve in the casserole dish. Spoon the mashy peas alongside to serve. Serves 1. Pattianne's Country Kitchen

Recipe #68

Chilli con carne

Recipe #68 Chilli con carne 1 tbsp olive oil 55g-85g/2-3oz minced beef 1/3 green romera pepper 1 tomato, diced 1/2 tin of mixed bean salad 1 tbsp tomato purée pinch of chilli flakes 30g/1oz mild cheese, grated Heat the oil in a large frying pan. Fry the beef, pepper, tomato, beans, tomato purée and chilli flakes in the pan for 8-10 minutes, stirring frequently or until the beef is browned and cooked through and the vegetables soft. Transfer the mixture to a serving plate and sprinkle with the grated cheese to serve. Serves 1. Pattianne's Country Kitchen

Recipe #69

Mushroom Spinach Omelet

From Ana

Recipe #69 Mushroom Spinach Omelet 1 egg 3 egg whites 1 tablespoon grated Parmesan cheese 1 tablespoon shredded cheddar cheese 1/4 teaspoon salt 1/8 teaspoon crushed red pepper flakes 1/8 teaspoon garlic powder 1/8 teaspoon pepper 1/2 cup sliced fresh mushrooms 2 tablespoons finely chopped green pepper 1 tablespoon finely chopped onion 1/2 teaspoon olive oil 1 cup torn fresh spinach In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside. In an 8-in. nonstick skillet, sauté the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add spinach; cook and stir until spinach is wilted. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately. Serves 2. From Ana Burnaby, B.C. Canada "Thankyou"! Ana Pattianne's Country Kitchen

Recipe #70

Mushroom Manicotti
(for two)

Recipe #70 Mushroom Manicotti Delicious cheese-filled pasta shells topped with a rich, creamy sauce. 4 uncooked manicotti pasta shells Garlic-Mushroom Sauce: 1 tablespoon butter or margarine 2 cups sliced fresh mushrooms (5 oz) 2 tablespoons chopped onion 2 cloves garlic, finely chopped 1/3 cup dry sherry, dry white wine or chicken broth (from 32-oz carton) 1 teaspoon lemon juice 1/4 teaspoon lemon pepper 1/8 teaspoon salt 1/2 cup whipping cream Filling: 1 package (3 oz) cream cheese, softened 3 tablespoons crumbled feta cheese** 2 tablespoons chopped onion 1/2 teaspoon Worcestershire sauce 1/4 cup diced cooked ham** 1 tablespoon chopped fresh chives or 1 teaspoon freeze-dried chives Heat oven to 375°F. Cook and drain manicotti shells as directed on package. In 3-quart saucepan melt butter over medium heat. Cook mushrooms, 2 tablespoons onion and garlic in butter about 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sherry, lemon juice, lemon pepper and salt. Cook over medium-high heat about 4 minutes, stirring occasionally, until almost all liquid has evaporated. Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened. In small bowl, mix cream cheese, feta cheese, 2 tablespoons onion and the Worcestershire sauce with fork until well blended. Stir in ham and chives. Fill each shell with about 3 tablespoons of the cheese mixture, using small spoon. Pour half of sauce unto ungreased 8-inch square (2-quart) glass baking dish. Arrange filled shells in dish. Spoon remaining sauce over shells. Cover and bake about 20 minutes or until hot and bubbly. Serves 2. NOTE: **You need only a small amount of ham for this recipe. Buy just what you need by purchasing a slice or two from the deli. Substitution: **Use farmer cheese or blue cheese in place of the feta in this elegant main dish. Pattianne's Country Kitchen

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Recipe #71

Slow Cooker Creole Jambalaya

Recipe #71 Slow Cooker Creole Jambalaya (for 2) Diabetic Exchanges 1/2 cup chopped celery 2 cloves garlic, finely chopped 1 can (14 1/2 ounces) diced tomatoes with green pepper and onion, undrained 1/2 cup chopped fully cooked smoked sausage 1 teaspoon parsley flakes 1/4 teaspoon salt 1/4 teaspoon dried thyme leaves 1/8 teaspoon pepper 4 drops red pepper sauce 6 ounces uncooked peeled deveined medium shrimp, thawed if frozen 1 cup hot cooked rice In 2 1/2- to 3 1/2-quart slow cooker, mix all ingredients except shrimp and rice. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender. Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm. Serve with rice. Serves 2. Nutrition Information: 1 Serving: Calories 390 (Calories from Fat 130); Total Fat 15g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 150mg; Sodium 1760mg; Total Carbohydrate 40g (Dietary Fiber 3g, Sugars 11g); Protein 26g Percent Daily Value*: Vitamin A 25%; Vitamin C 25%; Calcium 10%; Exchanges: 1 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 Medium-Fat Meat Carbohydrate Choices: 2 1/2 Pattianne's Country Kitchen

Recipe #72

Slow Cooker Beef Stroganoff

Recipe #72 Slow Cooker Beef Stroganoff (for two) 1/2 pound beef stew meat 1/4 cup chopped onion 1 can (10 3/4 ounces) condensed cream of golden mushroom soup 1 jar (2 1/2 ounces) Green Giant® sliced mushrooms, drained 1/8 teaspoon pepper 1/2 cup sour cream 1 1/2 cups hot cooked noodles or rice In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir sour cream into beef mixture. Serve over noodles. Serves 2. Pattianne's Country Kitchen

Recipe #73

Broccoli Quiche

Recipe #73 Broccoli Quiche 1/4 cup fresh broccoli florets 1/8 chopped onions 1/4 cup sliced fresh mushrooms 1 egg, beaten 1/8 cup half and half 1/2 cup cooked rice 1/2 ounces Swiss cheese, shredded 1/2 ounces Cheddar cheese, shredded 1/8 teaspoon seasoned salt dash cayenne pepper Balsamic vinegar (optional) tomato rose for garnish (optional) Combine broccoli, onions and mushrooms in greased 10-inch microproof quiche dish or pie plate. Cover and cook on high (maximum power) 5 minutes. Blend eggs and half and half in medium bowl. Add rice, cheeses, salt, pepper and Balsamic vinegar. Stir. Pour mixture over vegetables. Stir gently. Cook uncovered on medium (50% power) 9 to 11 minutes or until quiche is set. Let stand 10 minutes. Garnish with tomato rose. Makes 2 servings. Pattianne's Country Kitchen

Recipe #74

Baked Chicken 'n' Potatoes

Recipe #74 Baked Chicken 'n' Potatoes 1 chicken breast, halved 1 or 2 potatoes, peeled & sliced in half Olive oil, for brushing Onion powder Garlic powder Salt Pepper Grated parmesan cheese Place chicken halves and potatoes in small baking dish. Brush with olive oil. Sprinkle onion powder, garlic powder, salt and pepper. Top all with Parmesan cheese. Bake 350 degrees 1 - 1 1/2 hours. Serve with fresh vegetable. Pattianne's Country Kitchen

Recipe #75

Cashew Chicken

Low Fat

Recipe #75 Cashew Chicken (Low Fat and Fast Too!) 1 boneless, skinless chicken breast 12 snow peas 3/4 cup broccoli flowerets 1/4 cup sliced mushrooms 1 small onion 1/2 cup chicken broth 1 tablespoon + 1 1/2 teaspoons low-sodium soy sauce 1 tablespoon cornstarch 1 teaspoon oil A little less than 1/4 cup dry roasted cashew nuts (peanuts may be substituted) Slice chicken into 1-inch square pieces. Remove the ends and strings from snow peas. Chop broccoli into bite-size pieces. Mix together soy sauce and cornstarch. Arrange all ingredients at the table with electric frying pan or wok. Add oil to pan. Add chicken and cook quickly, turning until it turns opaque. Add snow peas, broccoli, mushrooms and onions; pour in broth. Cover and simmer 3 minutes. Stir the soy sauce mixture into the pan juices and cook until sauce is thickened, stirring constantly, then simmer 2 minutes. Sprinkle in nuts. Serve with cooked rice. Pattianne's Country Kitchen

Updated November 2009

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Recipe #2Roast Beef Poor Boy

Recipe #3Roast Duckling

Recipe #4Steak Salad W/Creamy Green Onion DressingFrom ElsaSeattle WA

Recipe #5Blue Cheese Wedge (salad)

Recipe #6 Egg and Bacon Breakfast Casserole

Recipe #7Pattianne's Omelette(for one)

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Recipe #72Slow Cooker Beef Stroganoff

Recipe #73Broccoli Quiche

Recipe #74Baked Chicken 'n' Potatoes

Recipe #75Cashew ChickenLow Fat

Recipe #1

Easy Pork Chops for Two

Recipe #2

Roast Beef Poor Boy

Recipe #3

Roast Duckling

Recipe #4

Steak Salad W/Creamy Green Onion Dressing

From Elsa
Seattle WA

Recipe #5

Blue Cheese Wedge (salad)

Recipe #6

Egg and Bacon Breakfast Casserole

Recipe #7

Pattianne's Omelette
(for one)

Recipe #8

Pinapple French Toast
(for one)

Recipe #9

Pecan French Toast

#10

Food Equivalents and Liquid convertions

Recipe #11

Pattianne's Delicious Banana Shake

Recipe #12

Strawberry Smoothie

Recipe #13

Breakfast Smoothie #1

Recipe #14

Breakfast Smoothie #2

Recipe #15

Healthy Smoothie

Recipe #16

Orange-Banana Breakfast Smoothie

Lowcalorie/Fat

Recipe #17

Chocolate-Mint Smoothie

Recipe #18

Pineapple Fruit Shake (Milk-Free)

Recipe #19

Herbed Parmesan Baked Eggs

Recipe #20

Jelly Crepes

Recipe #21

Baked Breakfast Apple

Lowcalorie/Fat

Recipe #22

Creamy Eggs on Toast

Recipe #23

Pancakes With Orange Syrup

Recipe #24

Sour Cream Biscuits

Recipe #25

Omelet Lorraine

Lowcalorie/Fat

Recipe #26

Raspberry Trifle

Recipe #27

Baked Bananas With Brown Sugar

Recipe #28

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Verylow/calorie/fat

Recipe #29

Microwave
Banana-Cherry Cake

Recipe #30

Microwave
Walnut Torte

Recipe #31

Turkey Pie

Recipe #32

Farmhouse Pasta

Recipe #33

Chicken Foo Yung
for two

Recipe #34

Bacon Cheddar Frittata

Lowcalorie/Fat

Recipe #35

Easy Shrimp Pasta

Recipe #36

Ham-Wrapped Fruit

Low/fat

Recipe #37

Scalloped Potatoes and Leeks

Recipe #38

Honey Baked Chicken

My Recipe #39

Croque Monsieur (Sandwiches)

Recipe #40

Hamburger and Gravy w/toast or biscuits

Recipe #41

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Recipe #42

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Recipe #43

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Recipe #47

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Recipe #48

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Vanilla Custard Cups

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Recipe #60

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Recipe #61

Apple Lemon Puff

Recipe #62

Microwave Chocolate Pudding (for one)

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Recipe #63

Lemon Pudding

Recipe #64

Chocolate Pudding #1

Recipe #65

Chocolate Pudding #2

Recipe #66

Chicken With Curried Fruit

Recipe #67

Mini Hot Pot

Recipe #68

Chilli con carne

Recipe #69

Mushroom Spinach Omelet

From Ana

Recipe #70

Mushroom Manicotti
(for two)

Recipe #71

Slow Cooker Creole Jambalaya

Recipe #72

Slow Cooker Beef Stroganoff

Recipe #73

Broccoli Quiche

Recipe #74

Baked Chicken 'n' Potatoes

Recipe #75

Cashew Chicken

Low Fat